Sirloin with a Tangy Chocolate Sauce

2-3 sirloin steaks

2 Tbsp olive oil, divided

Coarse sea salt to taste

1 Tbsp cracked pepper

1 Tbsp minced green onions

1/4 cup cranberry juice with a dash of lemon juice (grape juice w/dash of lime zest works too)

1 Tbsp balsamic vinegar

1/4 cup beef stock (I used beef gravy, and it worked well)

1 tsp minced fresh rosemary

1/2 (1 oz) square bittersweet chocolate, chopped (I used a special dark chocolate bar)

Brush the steaks on all sides with 1 Tbsp olive oil, then sprinkle with sea salt and cracked pepper.  Heat another Tbsp olive oil in a skillet over medium-high heat until it begins to smoke.  Add the steaks, and cook to your desired degree of doneness.  Once done, remove the steaks from the skillet and keep warm.

Stir in the minced onion, and cook or 1 minute.  Pour int he juice(s) and balsamic vinegar.  Simmer until the mixture reduces to the consistency of chocolate syrup, 2-3 minutes.  Add the beef stock and rosemary, and return to a simmer.  Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce.  Pour sauce over steaks to serve.

Fontina Potatoes Au Gratin

2 Tbsp butter

2 tsp flour

1/2 tsp salt

1/8 tsp pepper

2/3 cup milk

3 medium potatoes, peeled and cut into 1/4 inch slices

1/4 cup shredded fontina cheese

2 Tbsp minced chives

1 Tbsp grated Parmesan cheese

In a small saucepan, melt butter.  Stir in the flour, salt and pepper until smooth.  Gradually stir in milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.

In a greased 3 cup baking dish, layer half of the potatoes, fontina cheese, white sauce , and chives.  Repeat with the other half of those ingredients. 

Cover and bake at 400 degrees for 30 minutes.  Uncover; sprinkle with Parmesan cheese.  Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned.  Let stand for 5 minutes before serving. 

Yield: 2 servings. 

Chocolate Dipped, Stuffed Cherries

1 1/2 pounds fresh dark sweet cherries with stems

1 package (8 oz) cream cheese, softened

2 Tbsp ground hazelnuts; I used marzipan (almond paste) and it turned out great

2 Tbsp maple syrup

2 cups vanilla or white chips

2 cups chocolate chips

10 tsp shortening, divided

Pit cherries through the sides, leaving the stems intact.  Ina  small mixing bowl, beat cream cheese until smooth.  Stir in nuts and syrup.  Pipe into cherries.

In a small microwave-safe bowl, melt vanilla chips and 5 tsp shortening at 70% power (or in 15 second increments.)  Stir until smooth.  In another bowl, melt the chocolate chips with 5 tsp shortening; stir until smooth. 

Holding stems, dip half of the stuffed cherries into the vanilla dip; allow excess to drip off.  Place on waxed paper let stand until set.  Repeat with the other half of the cherries in the chocolate dip.  Reheat dips if necessary, and drizzle the white dip over the chocolate cherries and vise versa.  Store in an airtight container in the refrigerator.

Yield: 5 dozen cherries

Mixed Berry Lemonade

3-5 lemons (depending on size and strength)

1 cup sugar

2 cups mixed berries (not frozen)

5-6 cups water

Place the berries with 2 cups of water in the blender and puree completely.  Strain the mix and discard the seeds. 

Juice the lemons and add juice to the berry puree and the rest of the ingredients in a pitcher.  Mix well and serve cold.

Chilled Raspberry Soup

1/3 cup cranberry juice

1/3 cup sugar

5 1/3 cups raspberries

1 1/3 cups sour cream

In a blender, combine the juice, sugar, and raspberries; cover and process until blended.  Strain and discard seeds.  Stir in the cour cream.  Cover and refrigerate for at least 2 hours.  Serve in small portions.

Chocolate Chip Scones

1 2/3 cups flour

1/4 cup packed brown sugar

2 tsp baking powder

1 tsp ground cinnamon 18 tsp salt

1 cup heavy whipping cream

1/2 cup mini semisweet chocolate chips

1/4 cup milk chocolate English toffee bits

1 Tbsp butter, melted

Glaze

1/4 cup powdered sugar

4 1/2 tsp spreadable cream cheese

2 1/4 tsp milk

1/4 tsp vanilla extract

In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, and salt.  Stir in cream just until moistened.  Stir in chocolate chips and toffee bits.

Turn onto a floured surface; knead 10 times.  Pat dough into an 8 in circle and cut into six wedges (or cut with cookie cutters).  Separate and transfer to a lightly greased baking sheet.  Brush with butter.

Bake at 375 degrees for 16-20 minutes or until golden brown.  Combine the glaze ingredients; drizzle over scones.  Serve warm.

Orzo Pasta Salad

This is my friend, Janet Schlosser's, recipe and it's absolutely fabulous!

1 box of orzo pasta
1 bag dried cranberries
one bunch (extremely finely chopped) parsley
one container of feta cheese
one cucumber (peeled and seeded and finely chopped)
one red onion (finely chopped)

Dressing
1/3 cup olive oil
3 Tbs red wine vinegar
Garlic Salt to taste
2 Tbs Italian Seasoning
1 Tbs dried mint
Dash of salt and pepper
pinch of sugar
1 tsp of yellow mustard

whisk all ingredients and pour over salad mix. Chill overnight but serve somewhat room temperature. Enjoy!